Name: Crisp nut cups with chocolate: irresistible Christmas cookies with a hint of rum
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 30
Ingredients: 300 g plain flour; 200 g butter; 100 g powdered sugar; 1 egg yolk; lemon zest to taste; 500 ml milk; 250 g ground nuts; 220 g granulated sugar; 1 packet vanilla sugar; rum to taste; 350 g sponge biscuits (crumbled); 200 g chocolate; 2 tablespoons 100% solid shortening or oil; 1 pc. glacé chestnut

Dough preparation: Put the flour into a bowl, add the powdered sugar, the egg yolk, finely grated lemon zest and softened butter. Work into a smooth, firm dough. Fill small tartlet molds with the dough (ideally 4 cm in diameter).

Baking the cups: Place the molds with the dough on a baking sheet and bake in an oven preheated to 180 °C until golden. After baking let the cups cool and carefully remove them from the molds.

Preparing the filling: Bring the milk to a boil in a saucepan, add the sugar, vanilla sugar and ground nuts. Cook while stirring until the mixture thickens. Let it cool and then stir in the crushed sponge biscuits. Add rum to taste.

Filling the cups: Place a portion of the nut filling into each cup and press it lightly so the surface is level.

Chocolate glaze: Melt the chocolate together with the solid fat (or oil) and the glacé chestnut in a double boiler. Stir until completely melted. Pour the glaze over the top of each cup.